Warm up with this creamy Parsnip & Celery Root Bisque — a gluten-free, cozy soup made with parsnips, celery root, potato, and a swirl of cream. Perfect for chilly days and packed with nourishing flavor.
Did you know?
Historically, parsnips were used as a natural sweetener in Europe because sugar wasn’t yet common. Their natural sweetness made them a go-to for desserts and even sweeteners in jams. Today, we love them for their earthy, nutty flavor in soups like this bisque.
The first time I discovered celery root, I almost didn’t recognize it at the market — this knobby root hides one of the creamiest, most elegant flavors for soups. Paired with sweet parsnips, it transforms into a cozy bowl that feels magical.
Ingredients:
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2 tablespoon olive oil or unsalted butter
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1 medium onion, chopped
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2 cloves garlic, minced
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1 pound parsnips, peeled and chopped
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1 pound celery root (celeriac), peeled and chopped
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1 medium potato, peeled and diced
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4 cups low-sodium vegetable or chicken broth
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1 cup unsweetened almond milk or heavy cream
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1 teaspoon sea salt (to taste)
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½ teaspoon white pepper (or black pepper)
Ingredients deep dive:
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Parsnips → naturally sweet, full of fiber.
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Celery Root → On the other hand, celery root is earthy and mild, yet it becomes incredibly creamy when blended.
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Potato → makes it velvety without heavy cream.
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Garlic + Onion → aromatics for depth.
Ingredient Knowledge:
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Parsnips Nutrition → Healthline – Parsnips 101: Nutrition and Benefits
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Celery Root (Celeriac) Overview → The Spruce Eats – What is Celeriac?
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Potatoes Nutrition → Harvard School of Public Health – Potatoes and Glycemic Index
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Instructions:
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Heat olive oil or butter in a large pot. First, sauté onion and garlic until fragrant.
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Add chopped parsnips, celery root, and potato. Stir to coat in aromatics.
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Then, pour in broth, bring to a boil, and reduce to a gentle simmer.
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Cook about 25–30 minutes, or until vegetables are soft.
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Carefully blend soup with an immersion blender until creamy. For extra safety when blending hot soups, follow these immersion blending tips.
- Stir in almond milk or cream, season with salt and pepper, and serve hot with fresh herbs.
Nutrition (per serving, 1 cup, ~6 servings):
Calories: 165 | Protein: 4g | Carbs: 23g | Fat: 7g | Fiber: 6g
Serving Suggestions
While this bisque is cozy enough on its own, it becomes even more delightful when served with these sides:
✨ Pair it with warm Oat Flour Dinner Rolls for dipping.
✨ Serve alongside a crisp green salad for balance.
✨ Add a cozy sweet note with a side of Apple Sage Muffins.
✨Garnish with parsnip chips, roasted chickpeas, or chive oil for extra flair.
Luxurious Parsnip & Celery Root Bisque
Description
A cozy, creamy gluten-free bisque made with parsnips, celery root, and potato. Silky, nourishing, and perfect for fall and winter comfort.
Ingredients
Instructions
- Heat olive oil or butter in a large pot. First, sauté onion and garlic until fragrant.
- Add chopped parsnips, celery root, and potato. Stir to coat in aromatics.
- Then, pour in broth, bring to a boil, and reduce to a gentle simmer.
- Cook about 25–30 minutes, or until vegetables are soft.
- Carefully blend soup with an immersion blender until creamy.
- Stir in almond milk or cream, season with salt and pepper, and serve hot with fresh herbs.
Notes
- Make it dairy-free with almond milk or extra indulgent with cream. This soup freezes beautifully and pairs well with rolls, salads, or muffins.
Nutrition Facts
Servings 6
Serving Size 1 cup
- Amount Per Serving
- Calories 165kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 23g8%
- Dietary Fiber 6g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Description
A cozy, creamy gluten-free bisque made with parsnips, celery root, and potato. Silky, nourishing, and perfect for fall and winter comfort.
Parsnip & Celery Root Bisque Ingredients
Instructions to make this creamy and cozy Parsnip & Celery Root Bisque
-
Heat olive oil or butter in a large pot. First, sauté onion and garlic until fragrant.
-
Add chopped parsnips, celery root, and potato. Stir to coat in aromatics.
-
Then, pour in broth, bring to a boil, and reduce to a gentle simmer.
-
Cook about 25–30 minutes, or until vegetables are soft.
-
Carefully blend soup with an immersion blender until creamy.
-
Stir in almond milk or cream, season with salt and pepper, and serve hot with fresh herbs.
Nutrition Facts
Servings 6
Serving Size 1 cup
- Amount Per Serving
- Calories 165kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 23g8%
- Dietary Fiber 6g24%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make it dairy-free with almond milk or extra indulgent with cream. This soup freezes beautifully and pairs well with rolls, salads, or muffins.
